I would like to start by saying that french toast is one of my very favorite breakfast foods! It is just the right amount of sweet and pairs well with all the savory things, like bacon. Nom. With that said, I am also quite picky about french toast. I went years without making it at home because I honestly don’t like this dish with regular bread.

Cue Trader Joes French Brioche Bread. (Not sponsored, just my honest-to-God opinion that this bread is the best!) This slightly sweet, perfectly fluffy, and pre-sliced (because to some of us it matters to have even slices that aren’t mangled by a home knife…) bread makes for the most amazing base for french toast. (Side note: If you don’t have access to a Trader Joes, look for a fluffy, dense bread that can be sliced about an inch thick. Stay away from thin sliced store bought bread and bread that is light and fluffy. That will lead to soggy, unevenly cooked french toast. Unless of course you enjoy that type of thing.)

When I make french toast, I like to pair it with a homemade whipped cream (totally worth it and doesn’t take much time with an electric mixer), maple syrup, and a side of bacon. Okay, and my husband’s light and fluffy scrambled eggs, which he is down to make most weekend mornings! I opt not to top my french toast with powdered sugar because this recipe + my homemade whipped cream is the perfect balance of sweet. I recently made this dish at a weekend getaway with friends and both the men folk went back for more. It is seriously so yummy!

French TOast

• 6 eggs

• 2 tsp honey

• 3 TBs milk (I like whole milk)

• 3/4 tsp Vanilla extract

• 1/8 tsp almond extract

• 1/4 tsp salt

• bread

Preheat pan or electric griddle to just under 350˚F. Mix all ingredients (except bread) well together in a shallow baking dish. Lightly dip each side of the bread into mixture, making sure each side is well coated. Place the bread on your griddle and cook 1-2 minutes a side or until desired doneness. (When my bread is done, I like to use a fork to hold the bread up, and hit each of the four small sides with a little heat. Not a necessary step, but a useful tip if you like all the egg thoroughly cooked.)

Place french toast on a plate and top with butter, warm maple syrup, and whipped cream. Serve immediately!

Homemade whipped cream

• 8 oz. Heavy whipping cream

• 1 small package of stevia

• 1/4 tsp vanilla extract

• 1/16 tsp almond extract

Using an electric mixer, stir heavy whipping cream until lightly set. Add sugar and extracts to cream. Mix together until whipped cream is thick and forming slight peaks. Serve with french toast or as a fruit dip.

Serving Tip for the french toast: If cooking for a crowd, you can make this 30 minutes - 1 hour in advance and keep it warm in a warming tray or preheated oven. (If using an oven to keep the french toast warm, preheat to 150˚ or the lowest possible setting to not dry out the toast.)

I hope you enjoy this recipe and would love to hear if you do!

xoxo

Britt